John Besh's Stuffed French Toast

Make this delicious breakfast treat.

"Nutella is a chocolate hazelnut spread in a jar, created in Italy in the 1940s, and when my wife and I were living in Europe, we became hooked on it. But the truth is, I'll stuff French toast with anything, from peanut butter and honey to apricot preserves, and the dish is always a hit."

Directions
1. Spread 1 tablespoon of Nutella between 2 slices of bread, repeating to form 8 sandwiches. Invert a large water glass over each sandwich and press down to get 1 clean circle from each, cutting away the crusts and sealing the sandwich.

2. Mix together the eggs, milk, sugar, orange juice, butter, vanilla, and salt in a large shallow bowl. Dip the sandwiches in the egg mixture until they are well covered. Do only half the sandwiches at a time, because you'll cook the French toast immediately after each egg dip.

3. Heat 2 tablespoons of canola oil on a griddle or in a large skillet over medium heat. Add half the sandwiches and cook, turning once, until browned on both sides. Repeat with the remaining canola oil and sandwiches. Serve immediately.

John Besh is an award-winning chef. He owns 10 restaurants, has written three books, and regularly cooks at home for family and friends.